Buffalo Chicken Dip

The first time I brought this buffalo chicken dip to a tailgate, my friend Sarah actually called me the next day to ask what I did differently. Truth is, I accidentally doubled the blue cheese crumbles because I was distracted by someone yelling about a bad referee call. That happy mistake became my permanent ratio, and now people specifically request 'that extra blue cheese version' whenever there's a gathering.

Last winter during a snowed-in weekend, my roommate and I made three batches back to back because we couldn't stop eating it straight from the baking dish with whatever crackers we had in the pantry. There's something about hot, bubbly buffalo dip that makes even the most miserable weather feel cozy, especially when you're scraping up the last crispy bits of cheese from the edges.

Ingredients

• Cooked chicken breast: Rotisserie chicken works perfectly here and saves you time, just shred it into bite sized pieces
• Cream cheese: Make sure it's fully softened to room temperature so your base stays smooth and creamy without any lumps
• Ranch and blue cheese dressings: Using both dressings gives you that perfect tangy creaminess that cuts through the heat
• Buffalo hot sauce: Franks RedHot is my go to but any quality buffalo sauce will give you that classic flavor
• Cheddar cheese: Shred it yourself if you can because pre shredded cheese has anti caking agents that prevent it from melting beautifully
• Blue cheese crumbles: Even if you think you don't like blue cheese, try adding at least half the amount because it adds such incredible depth
• Green onions: These add a fresh pop of color and mild onion flavor that balances all the rich, creamy elements

Instructions

Preheat your oven:

Get it to 180°C (350°F) so it's ready when you are, and move your oven rack to the middle position for even heating

Make the creamy base:

Beat together the softened cream cheese, both dressings, and buffalo sauce until completely smooth and no lumps remain

Add the chicken:

Fold in your shredded chicken along with half of each cheese, stirring until everything is evenly coated

Spread and layer:

Transfer to a 1 liter baking dish and scatter the remaining cheeses across the top

Bake until bubbly:

Let it go for 20 to 25 minutes until you see the cheese turning golden brown and the edges are bubbling

Rest and garnish:

Give it about 5 minutes to cool slightly so it sets up a bit, then sprinkle with extra green onions

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My dad actually asked me to teach him how to make this after he had it at my house, which was surprising because he usually just grills and doesn't do much else in the kitchen. Now he texts me photos of his buffalo dip variations every time he has friends over for football games, and honestly, his version might be better than mine.

Getting The Right Consistency

I've found that the dip thickens up as it cools, so if it seems too loose right after mixing, don't panic. The baking process will transform it into that perfect scoopable texture everyone loves. If you're making it ahead and reheating, add a splash of milk before warming it up.

Make Ahead Strategy

You can assemble everything up to 24 hours before baking, just keep it covered in the refrigerator. When you're ready, add an extra 5 to 10 minutes to the baking time since it's starting from cold. The flavors actually develop better when they have time to hang out together.

Serving Suggestions That Work

Beyond the classic celery and carrots, I've discovered that this dip is incredible with soft pretzel bites or even spread on burger sliders. The key is having something sturdy enough to hold up to the thick, cheesy consistency.

• Keep some extra hot sauce on the table for guests who like to turn up the heat
• Celery sticks are really perfect for cooling your palate between bites
• This dip rewells beautifully if you have leftovers, just cover it with foil

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There's something uniquely satisfying about watching a room full of people gravitate toward this dip and seeing their eyes light up with that first bite. Food that brings people together and sparks conversation is the best kind.

Recipe FAQs

→ Can I make this ahead of time?

Yes, you can prepare the dip mixture (steps 2-3) up to 24 hours in advance. Store it covered in the refrigerator. When ready to bake, transfer to your baking dish, top with the remaining cheese, and bake as directed, adding a few extra minutes if needed to ensure it's heated through and bubbly.

→ What kind of chicken should I use?

Cooked chicken breast, shredded, is ideal. For convenience, rotisserie chicken works wonderfully and saves prep time. You can also boil or bake chicken breasts specifically for this dish and then shred them.

→ How can I adjust the spice level?

To increase the heat, add extra buffalo hot sauce, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce to the mixture. If you prefer it milder, reduce the amount of buffalo sauce or use a milder brand.

→ What are good serving suggestions for this dip?

This dip is fantastic served warm with a variety of dippers. Classic choices include tortilla chips, celery sticks, and carrot sticks. For something different, try it with crusty bread, pita chips, or even bell pepper strips.

→ Can I substitute blue cheese dressing?

Absolutely. If you're not a fan of blue cheese, you can easily use all ranch dressing instead. The original specifies "or use all ranch if preferred," ensuring the creamy texture and flavor balance are maintained.

→ Is this dish gluten-free?

Based on the ingredients, it can be gluten-free, as chicken, cream cheese, buffalo sauce, and cheddar are typically gluten-free. However, it's crucial to check the labels of your ranch and blue cheese dressings, as some brands may contain gluten-containing ingredients or thickeners.